Best Ever Banana Bread

Best Ever Banana Bread
Recipe & Photo by Marijah
Best Ever Banana Bread
Servings: 1 loaf or 1 1/2 dozen muffins
Preparation Time: 1 Hour
Ingredients:
1/4 cup butter, melted
1/4 cup Tropical Traditions Gold Label Coconut oil, melted (plus a few tablespoons for greasing pans)
3/4 cup oragnic turbinado sugar
1/2 cup sour cream
2 large eggs
1/4 cup whey (leftover from making yogurt, etc. can substitute with milk or cream if needed)
1 teaspoon vanilla extract
3 large very ripe bananas (or 4 small bananas), mashed
1 1/2 cups all purpose flour
2 tablespoons flax seeds, ground fine
2 tablespoons grassfed gelatin
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
Directions: 

Grease pans with coconut oil. Preheat oven to 350 degrees.

In a large mixing bowl, combine the melted butter, melted coconut oil, and sugar. Whisk together until smooth and creamy.

Whisk in the sour cream, vanilla, whey, and eggs, stirring until well combined. Add the mashed banana and stir again til smooth.

Sprinkle the flour, baking soda, baking powder, gelatin, flax, salt, and cinnamon on top of the wet ingredients, then stir everything until thoroughly combined.

Pour the batter into the prepared pans and bake for 45-55 minutes (18-20 minutes for muffins) or until a toothpick inserted in the center comes out mostly clean.

Delicious with nut butter and a slice of fresh banana!

Marijah in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!

Baked Ranch Chicken

Baked Ranch Chicken
Recipe & Photo by Marijah
Baked Ranch Chicken
Servings: 3-5
Preparation Time: 45-65 Minutes
Ingredients: 
5 bone-in, skin-on pastured chicken thighs
2 tbsp powdered organic ranch seasoning
1/4 teaspoon Tony Chachere's cajun seasoning (or combine a pinch each of salt, cayenne, black pepper, and garlic powder for a similar seasoning)
1 1/2 tablespoons Tropical Traditions Gold Label Coconut oil
Directions: 

Preheat oven to 350 degrees.

Grease a glass baking dish with 1/2 teaspoon coconut oil.

Combine 1 tablespoon coconut oil, ranch seasoning, and Tony Chacere's in a small dish.

Set chicken thighs into greased dish and rub (top and bottom) with the seasoning mixture until thoroughly coated.

Bake for 45 minutes to 1 hour or until skins are crispy and juices from inside of thighs runs clear.

Enjoy with whatever sides you desire (pictured here with steamed cabbage and broccoli - both topped with a mixture of salted grassfed butter and coconut oil)


Marijah in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!

Tuna Macaroni & Cheese

Tuna Macaroni & Cheese
Recipe & Photo by Marijah
Tuna Macaroni & Cheese
Servings: 6
Preparation Time: 20 Minutes
Ingredients:
2 cups cooked pasta of choice, drained
1/3 cup sour cream
2 tablespoons salted grassfed butter
2 tablespoons Tropical Traditions Gold Label Coconut Oil
1/4 cup whole milk
1/2 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese
5 ounce can of wild-caught tuna, with liquid
1/2 teaspoon Tony Chacere's cajun seasoning (or 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon cayenne, and a pinch of garlic powder for a similar seasoning)
Directions: 
In a small pot on the stove, combine cooked pasta with sour cream, butter, coconut oil, milk, cheddar cheese, parmesan cheese, tuna, and spices.

Cook on low heat, stirring continually, until a nice sauce has formed and everything is well mixed.

Enjoy!

Marijah in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!

Zesty Chorizo Fries

Zesty Chorizo Fries
Recipe & Photo by Marijah
Zesty Chorizo Fries
Servings: 6
Preparation Time: 40 Minutes
Ingredients:  
1 pound ground (loose) pastured chorizo
2 pounds organic red or yellow potatoes, hand chopped into small fries
1/3-1/2 cup Tropical Traditions Gold label Coconut Oil
1 large tomato, chopped finely
1/2 bunch organic fresh cilantro, chopped finely
1 teaspoon organic ground cumin
1/4 teaspoon organic ground cayenne
1/2 teaspoon Himalayan Pink Salt
1/2 large lemon, juiced
1/4 cup shredded cheddar cheese
1/2 cup queso fresca cheese
Directions: 
In a medium pan on medium-high heat, cook chorizo into browned. Remove chorizo and set aside.

Add a few tablespoons of coconut oil into the pan and cover the pan with an even layer of potato pieces - it will take several batches to fry all potatoes. Cook fries until golden brown, then set aside with the chorizo.

As fries cook, chop the tomatoes and cilantro and mix in a small bowl. Add fresh lemon juice, cayenne, salt, and cumin.

Place fries on a large platter, top with cooked chorizo, queso fresca, cheddar cheese, and the tomato/cilantro mix. Enjoy!


Marijah in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!

Virgin Pina Coladas

Virgin Pina Coladas
Recipe & Photo by Marijah
Virgin Pina Coladas
Servings: 2-4
Preparation Time: 5 minutes
Ingredients:  
2/3 cup unsweetened liquid coconut cream
1/2 cup ice
1/2 - 3/4 cup frozen organic pineapple
1 cup organic plain kombucha (or flavored if desired)
1 scoop collagen peptides
1 tablespoon fresh lime juice
1 - 2 teaspoons melted Tropical Traditions Gold Label Coconut Oil

Directions:
Blend together coconut cream, ice, pineapple, kombucha, collagen peptides, and lime juice in a high quality blender until smooth.

Add melted coconut oil to blender and quickly blend again until well distributed (should not add chunks of coconut oil, the texture should remain smooth and creamy.)

Garnish with a slice of lime or fresh pineapple and enjoy!!


Marijah in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!

Spaghetti “Goulash”

Spaghetti “Goulash”
Recipe & Photo by Marijah
Spaghetti "Goulash"
Servings: 4-6
Preparation Time:
7-8 minutes (Instant Pot) 20-25 minutes (Stovetop) 

Ingredients:
1-2 tablespoons Healthy Traditions Expeller Pressed Coconut Oil
2 pounds grass-fed ground beef or bison
1-3 ounces grass-fed beef pepperoni
1 16 ounce container organic pasta
1 teaspoon Himalayan Pink Salt
25 ounce jar spaghetti sauce
12 ounces filtered water
4 ounces shredded raw cheddar cheese
4 ounces shredded Parmesan cheese


Directions (Instant Pot):

Set Instant Pot electric pressure cooker to SAUTE, add coconut oil, then cook ground meat until well browned.

Remove ground beef, add more oil if needed, and saute optional vegetables if desired.

Add ground meat back to the instant pot with the vegetables and then add noodles, water, spaghetti sauce, salt, and pepperoni pieces.

Place lid on the Instant Pot, making sure steam valve is in the SEALING position, and set to cook on MANUAL for 3 minutes. Allow to release steam using the NATURAL (not quick) RELEASE.

Add Parmesan and cheddar cheese and stir well before serving.



Directions (Stovetop):

Brown meat in a large saucepan on medium-high in the coconut oil.

Remove meat, add more oil if needed, and saute optional vegetables until tender.

Add pepperoni slices and spaghetti sauce to pan with meat and vegetables.

In a separate pot, cook noodles according to package directions (using whatever amounts of water and salt they determine - omit the amounts of each in this ingredients list).

Drain and add to saucepan with other ingredients.

Stir well, add both cheeses, and enjoy!


Marijah in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!

Blueberry Cheesecake Fat Bombs

Blueberry Cheesecake Fat Bombs
Recipe & Photo By Danielle Becht

Blueberry Cheesecake Fat Bombs
Servings: 18-20
Preparation Time: 10-15 minutes


Ingredients:
1 cup fresh blueberries
8 oz softened cream cheese
1/8th heaping teaspoon Stevia (OR your favorite sweetener)
1 tsp vanilla extract
1 cup coconut milk**
2 tbsp Gold Label or Pure Coconut oil*


Directions:

Place blueberries, softened cream cheese, stevia, vanilla, coconut milk and melted coconut oil in a high-quality blender, and blend until well combined. Start with 1/8 teaspoon of stevia and then taste to see if more is desired.

Spoon the mixture into a mini muffin tin or ice cube tray. Cover the muffin tin with foil or plastic wrap, and freeze for 2 hours or more.

Once frozen, the cream cheese cubes should easily slide out of your tray. Remove your cheesecake bites from the tray, and store in a glass dish with an airtight cover or in a plastic freezer bag for easy access later.

Enjoy! These little purple guys taste like really cold, creamy and sweet blueberry cheesecake bites. Even my kids love them!

*Make sure your ingredients are room temperature, add your coconut oil last, and combine well to avoid having your coconut oil solidify.
Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

**For the freshest coconut milk try our recipe for homemade coconut milk. (See video at this link.)

Danielle Becht from West Bend, WI won $50 for this recipe and photo! Submit your recipes and photos here!

Turmeric Black Pepper Honey

Tumeric Black Pepper Honey
Recipe & Photo by Karen Kusener
Tumeric Black Pepper Honey

Servings: 10 - 12
Preparation Time: 5 Minutes

Ingredients:
6 Tablespoons raw honey
2 Tablespoons Gold Label or Pure Coconut oil*
2 Tablespoons turmeric powder
1 teaspoons ground black pepper

Directions:

In an 8-ounce (half-pint) jar with a lid, combine honey, coconut oil, turmeric powder, and black pepper and stir vigorously. Mix ingredients until well blended and smooth.

Cover with lid and keep at room temperature.

Can be used as a spread on crackers, bread, carrots, or apples. Another alternative is to dissolve 2 t. in one cup of hot water to make a tea.

This recipe could also be made with an immersion blender or in a blender if preferred.

*Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

Karen Kusener from Quincy, California won $50 for this recipe and photo! Submit your recipes and photos here!